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We will be delivering our products to customers on a weekly basis right to your doorstep in the greater Charlotte area year round.
We respectfully require minimums on all home delivery orders. $50 minimum order for home delivery service within Charlotte, Matthews, Indian Trail, Mint Hill, Weddington, and Monroe. $100 minimum order for home delivery service to areas outside of Charlotte, such as Fort Mill, Belmont/Mt. Holly, Huntersville/Mooresville and Concord/Kannapolis.
Salem Hills Farm is not responsible once your product has been delivered. If you feel your products are not safe left unattended please place your cooler in a less conspicuous location. Just leave a clear description on your order form! Thank you for your understanding.
*** Please submit all orders by 4pm on Monday for Tuesday delivery and by 4pm Wednesday for Thursday delivery. For any questions please call Julius directly at 704-989-0602.
Premium Steak Burger
Our steak burger is ground filet, sirloin and top round. Preferred for burgers, spaghetti, tacos, etc.
Filet Mignon
The most tender steak cut. The filet has a succulent, buttery texture and compact shape.
Sale!
Beef Brisket
The whole beef brisket - Less tender and leaner than ribs. Becomes tender with moist, long and slow cooking.
Sale!
Dry Aged Ribeye Steak (Boneless)
Dry aged for 28 days - 2 per pack, 1 inch thick
Rich beefy flavor with juicy marbling throughout. Also known as the Delmonico cut.
Sale!
Dry Aged New York Strip (Boneless)
Dry Aged for 28 Days - Lean and full flavored. NY strips have a fine grain with sturdy texture and are great for quick cooking.
Flank Steak
Flank steak is lean and very flavorful. Sliced against the grain when serving and often used for fajitas.
Sale!
Shoulder Roast
This is the most versatile roast with bone and is great on the grill, baked or slow cooked.
Sale!
Stew Beef
Stew beef is cut from the bottom round. Provides tender meat with more marbling. Great for slow cooker stews and soups.
Sale!
London Broil
London broil is the leanest cut inside the round muscle and full of protein.
Eye of Round
Only four per cow. The eye round muscle is one of the least used and most tender. Excellent for sandwiches.
Knuckle Bones
Beef bones add depth and flavor to all dishes, typically used as a soup base.
Chicken Breast (Boneless/Skinless)
Boneless, skinless chicken breast are the most versatile chicken meat. Breasts are all white meat, containing very little fat.
Thighs (Boneless/Skinless)
Very flavorful all dark meat containing slightly more fat then the breast.
Thighs (Bone-in/Skin-on)
Very flavorful all dark meat containing slightly more fat then the breast.
Sale!
Whole Young Chicken
A whole bird that can be cooked whole, cut into pieces and used for making chicken stock.
Breast Quarter (Bone-in/Skin on/Wing Attached)
Breast quarters are all white meat that contain the bone. This cut includes half a breast, a wing, and part of the back.
Drumsticks
This is the lower portion of the leg quarter, the portion between the knee joint and the hock. Drumsticks are great marinated, then baked or grilled.
Sale!
Drumettes
This is the first section between the shoulder and the elbow. Drumettes are great marinated then baked or grilled.
Wings
Wings are all white meat composed of three sections; the drumette, mid-section, and tip. Wings are great marinated, then baked or grilled.
